To can tomato basil soup, start with ripe tomatoes, basil, onion, garlic, olive oil, and stock. Sauté onions and garlic, stir in crushed tomatoes, a splash of stock, and a pinch of sugar. Simmer to meld flavors, then blend to your desired texture and stir in fresh basil off heat. Ladle into sterilized jars, leaving proper headspace, seal, and process in a safe water-bath canner. If you keep going, you’ll uncover more steps and tips to perfect it.
Ingredients and Quantity
To make tomato basil soup, gather these ingredients: 2 tablespoons olive oil, 1 medium onion (finely chopped), 2 cloves garlic (minced), 1 can (28 oz) crushed tomatoes, 2 cups vegetable or chicken broth, 1 cup heavy cream or coconut milk, 1/2 cup fresh basil leaves, salt and pepper to taste, and a pinch of sugar if the tomatoes taste tart. You’re shaping flavor with purpose, not waste. In the grid below, you feel the texture of your kitchen canvas.
| Color | Texture |
|---|---|
| Red tomatoes | Silky soup base |
| Green basil leaves | Bright finishing note |
fresh tomatoes, basil leaves.
Preparations
Now that you’ve gathered ingredients, it’s time to prep. You’ll move with focus, choosing ripe tomatoes and fragrant basil through mindful ingredient selection. Wash, core, and chop vegetables in steady, even pieces to guarantee uniform cook, then set aside. For preparation methods, light sauté onions and garlic in olive oil to coax sweetness, then add tomatoes, stock, and a pinch of salt to bloom flavors. Simmer briefly to meld, avoid overcooking to preserve brightness. Taste as you go, adjusting acidity with a touch of sugar if needed. Keep basil toward the end to retain aroma. Portion ingredients for canning in clean jars, labeling with date. Precision matters; deliberate steps protect texture, color, and safety. You’re shaping a confident, flavorful result.
Kitchen tools or Kitchenware Required
A well-equipped kitchen keeps this soup moving smoothly: you’ll need a sturdy chef’s knife, a cutting board, and a sharp zest for detail. You’ll also want reliable kitchenware that serves canning and steady prep, so you stay in control. Canning equipment and measuring tools are essential, guiding safe portions and heat. Keep a stockpot, ladle, funnel, and jar tongs within reach, plus a steady rack for cooling. Use a wide-mouth funnel for clean transfers, and a thermometer to monitor temperature. The right tools empower precise timing and fearless experimentation.
| Tool | Purpose | Tip |
|---|---|---|
| Canning equipment | Sterilizes jars for safe resting | Preheat and follow processing times |
| Measuring tools | Accurate portions | Use dry and liquid measures as needed |
| Jar tongs | Safe handling | Grip firmly, avoid splashes |
How to Cook
- Heat the pot over medium heat.
- Add olive oil and onions, cooking until softened, fragrant, and translucent.
- Stir in garlic, tomato paste, and canned tomatoes.
- Maintain a steady flame and watch for a gentle simmer.
- Avoid boiling hard, skim any foam, and stir often to prevent scorching.
- Add vegetable stock, bay leaf, and a pinch of sugar to balance acidity.
- Simmer for 15–20 minutes to develop depth of flavor.
- Remove the bay leaf.
- Blend the mixture until smooth for a silky texture, or leave it chunkier if preferred.
- Finish with chopped basil, salt, and pepper to taste, adjusting seasoning as needed.
- Adjust thickness with additional stock if necessary.
- Proceed to can the soup with confidence.
How to Serve
Once you’ve finished the soup, it’s all about presenting it at its best and keeping the flavors warm and inviting. You serve with confidence, choosing simple, practical steps that honor the canning work you’ve done. Keep bowls arranged neatly, and offer a hot crusty bread or a light salad to balance acidity. For garnish options, consider a drizzle of cream, a pinch of chopped basil, or olive oil swirl to finish. Present serving suggestions that feel effortless: pre-warmed bowls, a clean ladle, and a small garnish plate for diners to customize. Encourage guests to adjust salt and pepper at the table, reinforcing control over flavor. The goal is tasteful ease that respects your effort and your freedom to enjoy.
Tips
Here are a few simple tips to keep your Tomato Basil Soup tasting bright and comforting: start with high-quality ingredients and taste as you go, adjusting salt and acidity to your preference. When canning, use proven canning techniques to guarantee safe processing times and seals. Avoid overcooking basil at the end; stir in after heat is off to preserve color and aroma. For storage tips, cool the soup quickly, portion into sterile jars, and leave appropriate headspace. Label with date and batch details, then store in a cool, dark place or refrigerate if you’ll use it soon. Always inspect seals before using; discard any jar with a bulging lid or off-smell. Consistency matters—if needed, blend briefly to smoothness.
Food Value and Benefit
Tomato basil soup is a nutritious and comforting dish made from simple, everyday ingredients. This soup not only delights your taste buds but also provides valuable health benefits, making it a wholesome choice for your diet.
Nutritional Value:
- Rich in lycopene, a powerful antioxidant found in tomatoes
- Contains vitamins C and K, essential for immune function and bone health
- Provides minerals such as potassium and magnesium, which support heart and muscle function
- Includes fresh basil, offering potential anti-inflammatory compounds
- Contains healthy fats from olive oil, which help with nutrient absorption
Benefits of Eating Tomato Basil Soup:
- Supports immune health thanks to vitamin C and antioxidant content
- Promotes heart health through lycopene and potassium
- Helps reduce inflammation with compounds found in fresh basil
- Enhances nutrient uptake due to the presence of healthy fats from olive oil
- Provides steady energy and supports overall well-being as part of a balanced diet
Frequently Asked Questions
How Long Does Canning Tomato Basil Soup Last Unrefrigerated?
Answer: Unrefrigerated canned tomato basil soup lasts about 1 to 3 days once opened; if unopened, follow shelf life on the can. For safe Storage conditions, keep in a cool, dry place and inspect for signs of spoilage.
Can I Use Fresh Basil Instead of Dried for Canning?
Can you swap in fresh basil? Yes, you can, but expect a brighter flavor and adjust to taste. Fresh basil benefits include vibrancy; dried basil comparison is milder. Use promptly and follow safe canning guidelines for best results.
Is Pressure Canning Required for Tomato Basil Soup?
You should use pressure canning for tomato basil soup; it’s about canning safety and acidity levels. If acidity is too low, collect your questions, adjust ingredients, and pressure can to preserve flavor, safety, and your freedom to can confidently.
Do I Need to Add Lemon Juice or Vinegar for Acidity?
Yes, you should add acidity. Use lemon juice benefits for safe pH, about 2 tablespoons per pints, or vinegar alternatives if needed. This keeps canning savory and safe, empowering you with freedom and precise steps.
Can I Reuse Jars From Store-Bought Soup for Canning?
Yes, you can reuse store-bought jars, but check lid integrity and sterilize thoroughly. Use jar sterilization methods like boiling or pressure canner prep, and verify store bought jar safety before resealing; keep your canning process savory and precise.
